Archive for the 'Food History' Category
Joan Nathan’s The Foods of Israel Today (Win a Copy)
If America is the proverbial “melting pot,” then Israel is a close second - at least when it comes to Jewish food and Mediterranean cuisines. In her book The Foods of Israel Today
Today, in celebration of Yom Ha’Atzmaut (Israeli Independence Day), we’re raffling off a copy of The Foods of Israel Today
More and a recipe below the jump.
27 Comments »Save the Maple Syrup: Eat More Pancakes?
Yesterday’s Dining Section featured a fascinating article about saving endangered species, by serving them for dinner. The marketplace is a powerful conservation tool, the article argues - if it’s being sold in the market, it’s not extinct.
One of the most interesting parts of the article was the accompanying interactive map that broke the country down into regions, by species (i.e. food). New York City falls into the Clambake Nation (not the Whitefish Nation?). Personally, I bioregionally identify a bit further north and west in the Maple Syrup Nation…
Click here (or on the map above) to find out about your region.
Conscious Carving
Animal Care, Eco-Kashrut, Farming, Food Conference, Food History, Hazon, Jewish Orgs, Kosher, Meat, Notable Press, Vegetarian
Here’s the newest article about kosher, ethical meat…this one I wrote for American Jewish Life (Those of you who read this blog religiously might already be well-versed on the subject - but for the non ethical food-obsessed Jews out there, it’s definitely still hot news.)
Conscious Carving
American Jewish Life
By: Leah Koenig
February 25, 2008
Early on a Friday morning this past December, 70 Jews gathered in a frost-covered field in rural Connecticut. Some of them huddled in small groups, talking in hushed tones and blowing on their frozen fingers. Others stood at a distance, quiet with thought. They were all there for one reason — to witness three goats being slaughtered for meat, in accordance with Jewish law.
No, these people were not part of some underground Jewish cult. They were attendees of a food conference hosted by the New York-based non-profit, Hazon (which, for full disclosure, is my employer). The purpose of the ritual slaughtering, was to “enable people to have a more direct understanding of where kosher meat comes from,” said Hazon’s Executive Director, Nigel Savage. In this case, it would be the same meat that many of the participants would eat that night for dinner.
A Secret Message…From My Teeth!
Digest, Food History, Food Justice, Humor, Israel, Jewish Culture, NYTimes, News, On The Web, Politics
What is it about Jews and Chinese food?This oddly-passionate obsession has inspired scholarly dissertations, cookbooks, multi-cultural festivals, and even affected international relations [this last link, btw, about Asian chefs in Israel going on an eggroll strike over the elimination of foreign worker permits, is worth a trip to Jewschool to read in its entirety]!
So when this article appeared recently in the NYTimes about the history of the fortune cookie, I immediately thought, “hmmm…what’s the Jewish connection?” The answer? The long Jewish tradition of bibliophagy (eating the written word). Find interesting examples of Jewish bibliophagy after the jump:
Oregon’s Jewish Foodies - Who Knew?
It’s just that, since moving to New York, I’ve fully realized to extent to which the east coast, and NYC in particular, sets the cultural tone for the rest of the American Jewish community. Seinfeld - New York. Woody Allen - New York. Manischewitz…okay, Cincinnati and then New Jersey, but close enough.
Considering the cultural monopoly east coast Jews have on most things Jewish, it seems to follow that the majority of successful Jewish food entrepreneurs would hail from the more neurotic side of the Mississippi. So I was utterly taken aback when Lois Leveen proved me wrong on her blog MacaroniManiac.
Come hear David Kraemer at JTS this Monday!
Events, Food Conference, Food History, Hazon, Health, Humor, Jewish Culture, Latkes to Lattes Conference, NYTimes, NewsI’ve already posted once today, so sorry for double-dipping, but this is worth posting ASAP:
From the JTS press release:
Dr. David Kraemer, the author of Jewish Eating and Identity Through the Ages [and 2006 Hazon Food Conference Keynote Speaker], will discuss “Jewish Eating and Jewish Identity” at The Jewish Theological Seminary’s Henry N. Rapaport Memorial Lecture at 7:30 p.m. on Monday, February 4, 2008. The event will take place at JTS, 3080 Broadway (at 122nd Street), New York City.
Jewish Eating and Identity Through the Ages is the first book ever to explore the history of Jewish eating practices from the Bible to the present, and the first to interpret Jewish eating practices throughout the ages as keys to understanding current Jewish identities.
Rebbe Pollan vs. Rebbe Industry
Just a thought, but could the new food credo of “Eat food not too much, mostly plants,” be a threat to the Kashrut industry as we know it?
I just finished watching a promotional video from the OU. Targeted to the food industry, this video demonstrates the process by which a product receives certification. Using a fictional cake made by Drakes (of Seinfeld lore), the OU rabbi shows how, early in the process the ingredient list of the new cake is sent to the OU to ensure that all ingredients are kosher. Some of the ingredients are found to be problematic, the red sprinkles on top and the emulsifiers that in the words of Rabbi Moshe Elefant “make ingredients mix when they normally can’t.”
According to Rebbe Michael Pollan, food is defined as something your grandmother would recognize. I would bet a big bunch of kale that your grandmother didn’t use emulsifiers to make sure her cake was delicious.
Canola and Grapeseed and Olive, Oh My: How to Fry This Hanukkah
With Hanukkah nearly upon us, it’s time to start prepping our latke recipes. The oil that we fry them in is more than just a nod to the Festival of Lights: It’s an essential ingredient as well, so it’s important to choose wisely. Different oils vary in flavor, nutritional value, and smoke points, and do you even know what Canola is? I’ve gone ahead and done some of the preliminary legwork to help you choose the right oil for your frying pan.
On the list you’ll find ideal oils for latke frying under the “Freedom Fry” heading, and oils to avoid on the “No Fry” list. Keep in mind that just because an oil appears on the “No Fry” list doesn’t mean that it’s unhealthy - for example, Flaxseed oil is rich in omega 3 fatty acids and can help lower cholesterol, but heat can destroy its omega 3 properties. Canola, on the other hand, has a higher smoke point, but those who wish to avoid GMOs and bioengineered products might want to stay away, as 80% of acres sown to canola are planted with genetically modified seed.
When doing your shopping, remember this: Many oils come from plants that are sprayed with fat-soluble pesticides. Those pesticides concentrate in the oil portion of the plant, so always buy organic when you can.
One last tip: Remember to change your oil out after every couple of batches. The longer an oil is heated, the more free fatty acids form, which lowers the smoke point and increases your chances of burning. Whatever oil you choose, I wish you a happy Hanukkah filled with luscious latkes and lots of love.
Heads up
Michael Pollan is at it again, and that’s a good thing.
After a brief hiatus following his bestselling book The Omnivore’s Dilemma,
In Defense of Food: The Myth of Nutrition and the Pleasures of Eating
Pollan says that the work grew out of questions he received about The Omnivore’s Dilemma. In a recent interview with Grist’s Tom Philpott, he said: once I’ve ”looked into the heart of the food system and been into the belly of the beast” what should I eat, and what should I buy, and if I’m concerned about health, what should I be eating? The short answer? “Eat food, not too much, mostly plants.” To get the more nuanced response, you’ll have to pick up the book which will be out in January, 2008.
We know what’s up on Pollan’s plate - what’s next for you?
- Preorder your copy of In Defense of Food here
- Read Philpott’s full interview (highly recommended) here.
- Read The Jew & The Carrot’s interview with Pollan here.
The Grape Behind the Man(ischewitz)
Despite the exciting abundance available at farmers’ markets all summer, it’s not until the
concord grapes arrive in early fall that the true celebration of the New England harvest begins. Tonight, as I enjoyed my first bunch of the season’s juicy, purple slip-skin bounty, I began to investigate their unique place in my local and cultural foodshed. Love them or hate them, concord grapes are a symbol of New England history and harvest, having been developed in Concord, MA in 1849.
In 1853, the grapes won first place in the Boston Horticultural Society Exhibition, and according to The Forward, that history is tied up with the history of their founder, Ephraim Wales Bull, a nativist and potential anti-semite. Before their use in Kosher wine was adopted by New York’s Sam Schapiro, explains the article, the grapes were championed by Bull as being native-American and superior to their “too tender Syrian brothers,” a potential reference to the Semitic immigrants Bull would have resented as a Nativist. Although we may never know the intention of Bull’s comments, we can savor the fruits of his labor, via wine or straight from the vine.
Dip the Apple in the Maple Syrup
Blessings, D'var Torah, Eco-Kashrut, Fair Trade, Family & Kids, Farming, Food History, Food Writing, Fresh Frum the Kitchen, Holidays, Humor, On The Web, Recipes, Spirituality
As we sit down to our Rosh Hashana meals, all eyes go to the challah/apple ceremoniously (or should I say unceremoniously?) dipped in honey. The kids begin to sing that lifeless ditty to the tune of Oh My Darlin’ Clementine “dip the apple in the honey, make a bracha loud and clear. . . . “ (I can’t recall the rest because we banned that song from our house more than a decade ago). Much ink has been spilled (mostly by the honey lobby) perpetuating this custom of dubious and suspect origin in the name of sweetness for the upcoming year. In keeping with the spirit of the New Jewish Food Movement, perhaps we should critically re-examine this custom and explore alternatives. As a maple syrup producer, may I humbly suggest using maple syrup. Read more »
Oxford Symposium on Food and Cookery II
The Oxford Symposium on Food and Cookery ended this past Sunday and I’ll share some highlights that I think will particularly interest our readers.
- “Ecotarian/Ecotarianism” - What do we call ourselves? “Ecotarian” was proposed as a catchall term for most perspectives basically against industrial food, but which vary in emphasis: locavore, vegetarian, sustainable, organic, committed to humane conditions and slaughter of animals for meat - i.e., that diverse group that is us. But is it precise and universally understood enough let’s say to become a meal option on a plane flight, asked Jessica Lee, who proposed the term?
- “Conscientious Production” - another pair of speakers attempted to categorize eco-friendly values as “conscientious production” (in contrast to conspicuous consumption).
Sticky and Sweet for the New Year
(Cross-posted to Jewcy’s new blog, Pickled)
When you picture the “land flowing with milk and honey” what do you see? Chances are, like me, you envision a tall glass overflowing with whole-fat milk and a sticky, golden honey bear. For years, scholars and Torah enthusiasts have bashed this idea, claiming that honey in biblical times actually refers to a sweet dates, and not bee honey.
Last week’s Jerusalem Post, took the sting out of their argument when it revealed that a Hebrew University archaeologist uncovered the oldest known apiary in the Beit She’an Valley. The discovered hives “date” back to the 10th to early 9th century BCE and beekeepers estimate that they could produce up to a half ton of honey/year in their heyday. (More and a recipe below the jump)
Apples & Honey on my Mind
Like many foodies, I imagine, I’m always experimenting in the kitchen. Chocolate and tea are favorite exploratory ingredients, but with Rosh Hashanah just around the corner lately I’ve had apples and honey on the brain. So yesterday afternoon I decided to take a break from schoolwork by playing around with my recipe for Honey-Vanilla Challah. A few hours later I had a woven round loaf of Apple-Honey Challah sitting on the kitchen counter. This was the ‘test loaf’ that, if delectable, would make a return appearance at Rosh Hashanah dinner. Shown above sliced and covered in blueberry-peach butter, I’m happy to report that this challah was a scrumptious combination of three Rosh Hashanah symbols: apples, honey and round challah goodness. An encore is definitely in order.
Shabbat challot are usually baked into braids made with three, four or six strands of dough, and according to Gil Marks the resulting spiral symbolizes the ascent to heaven. But on Rosh Hashanah challah is shaped into round loaves of bread whose circular form represents the continuity of life. Other festival shapes include crowns (symbolizing God’s place as ruler of the universe), ladders (recalling Jacob’s dream in Genesis 28:10), keys (symbolizing the gates of heaven) and on Yom Kippur, a bird shape (symbolizing the forgiveness of sins and that one’s prayers soar to heaven.) I’ve included instructions for making round loaves of challah, woven loaves and the traditional braid here. If the kitchen spirit moves you, I say go with it!
